Negitoro-Maki – [Sushi|Foodlore]

Description

Negitoro-maki – ネギトロ – [Sushi/Foodlore]
• About this roll: Not to be confused with “Tekka-maki.” (Which has a solid block of Akami; lean red tuna in it.) Rather; Negitoro is mashed tuna belly (toro) typically served chopped & mixed with green onions! (Negi!) despite the name; it’s often made with the minced leftover scraps of tuna cuts; Toro, Akami & Chutoro  are all used (oftentimes minced together, occasionally mixed with an egg, mayo or soy sauce, until it becomes creamy, with chops of green onion mixed in, it is then set on nori & rice, rolled up & served as a Maki. – it is said that the name of the dish might derive from from “Negitoru” ねぎ取る which can mean to “Scrape a foundation” (Like how one might scrape the leftover tuna off meat bones or fattier cuts, exactly like how this is prepared!) – You can also buy prepackaged blends of Negitoro in most grocery store Delis! – Much like the naming origins, there’s also some debate about when & where the dish itself was first served; as with many other modern rolls; there are several individuals & restaurants which claim to be the originator. Most famously: Kintaro-Sushi (the original restaurant is STILL open in Asakusa ward, Tokyo) which opened a century ago in the 1924, supposedly the chefs would prepare the leftover scraps as a ‘staff only’ lunch as time went on, they later added Negitoro to their menus officially in 1968. (Makes enough sense time-line-wise at least, as tuna would only gain its mass popularity after refrigeration got good in the late 1940s (see “Maguro” for more information on that.)

Depending on the amount of leftovers (& the generosity of the chef) You might also get this served as a larger type of gunkan maki or see it optionally as a Uramaki roll, but Hosomaki is of course the most iconic way to see it served world wide. – So naturally i drew it that way. – 

A special “extra thick” Spicy Futomaki variety is served where I’m from (at Kuma’s in Vancouver, Canada) called the ‘Fire Fighter roll’ which is rather uniquely is cut at an angle, deep fried (tempura style!) & then slathered in Siracha hot sauce for a pop of spice! 10/10 would recommend trying at least once! Delish! P:

[Art sticker by @samkalensky part of my sushi collection of stickers, follow and support for many more!]